A foolish consistency may be the hobgoblin of little minds, but with apologies to Mr. Emerson, a peanut butter and jelly tastes mighty good.
I usually indulge in a triple-decker with grape jelly a couple times a week. Admittedly, it’s a habit that causes my fiancé to think less of me. And the additional layer – my own tweak to the standard – doesn’t seem to impress her as much as I thought it would.
This comes to mind because in this issue of Distinction we discuss one of the hot trends in restaurants: menus that trade variety for depth. It’s the reverse-Applebee’s-ization of America – and we love it. These pioneers focus on creating tasty variations on a single theme and come up with some incredible dishes.
Though it does strike me that if you can do it with grilled cheese or toast, you can do it with PB&Js. Get on that, somebody. You’ll have a steady customer in me.
Welcome, everyone, to our third annual food issue, this year focusing on growing trends and our region’s impressive diversity.
We’ll introduce you to foragers in Richmond, craftsmen in Charlottesville and rising stars in Tidewater; we’ll discuss making better cocktails in your living room and canning food in your kitchen; and we’ll take you to some of the area’s best “New American” restaurants (to use a Washington Post term), and tell you the emigration stories behind them.
As always, the food is great and the people are fascinating. Thank you so much for joining us again. And please, let us know what you think.
-Clay Barbour, editor